Heart of Palm Salad with Lemon-Truffle Vinaigrette

Serves 2

Ingredients

Salad

• 3 cups mixed greens
• 1 can heart of palm, drained, sliced lengthwise and cut at an angle into 1 inch pieces
• 1 cup cherry tomatoes, quartered
• 1 quarter of a red onion, thinly sliced at an angle
• 2 celery stalks, thinly sliced at an angle
• Freshly grated Parmesan Reggiano to taste

Dressing

• 3 Tbsp extra virgin olive oil
• 1 1/2 tsp white truffle oil
• 1 Tbsp freshly squeezed lemon juice
• Salt & Pepper to taste

Directions

1. Soak the sliced onion in cold water for 10 minutes
2. Combine all salad ingredients into a bowl
3. Whisk together dressing ingredients
4. Lightly dress the salad to taste 
5. Finish with parmasan